Roasted Vegetable Frittata with Feta and Cheddar
A baked egg dish loaded with roasted squash, zucchini, bell pepper, and mushrooms with cheddar and feta.
Equipment
- Baking sheet
- 9x13 Baking Dish
- Whisk
Ingredients
Main Ingredients
- 10 large eggs
- ¾ cup half and half or whole milk
- 1 ½ cup shredded sharp cheddar
- 3 ½ oz feta cheese crumbled, optional
- 12 oz butternut squash cut into 3/4 inch cubes
- 2 medium zucchini sliced into 1/2 inch rounds
- 3 ½ oz mushrooms sliced, optional
- 1 large red bell pepper sliced
- 2 cloves garlic minced
- 1 ½ tsp mixed dried herbs
- 2 tbsp olive oil for roasting the vegetables
- ½ tsp salt divided
- ½ tsp black pepper divided
Instructions
Cooking
- Roast prep. Heat the oven to 400 degrees F. Toss the squash, zucchini, mushrooms, pepper, and garlic with oil and half the salt and pepper.
- Roast. Roast on a baking sheet about 25 minutes until tender, then cool 10 minutes.
- Egg mixture. Whisk the eggs, half and half, herbs, and remaining salt and pepper. Stir in both cheeses.
- Combine. Fold in the cooled vegetables and pour into a greased 9x13 dish.
- Bake. Reduce to 350 degrees F and bake 25 to 30 minutes until set and 160 degrees F in the center.
- Rest. Rest 10 minutes and cut into six pieces.
Notes
Substitutions: Use sweet potato for the squash, whole milk for the half and half, or omit the feta.
Tips: Roast the vegetables in one layer and cool them before folding into the eggs.
Storage: Refrigerate up to 3 days or freeze slices up to 2 months.